My kids had never heard of gelato before, so I am clearly negligent in my duties as a partially-Italian mom. Gelato, as I explained to them, is Italian ice cream that is made with less air than the traditional kind they’re used to. Gelato itself has been around forever, with the first Italian gelato selling carts popping up nearly 100 years ago.

Creamy, rich, but not overly so.

Creamy, rich, but in an oh so perfect, just a little is enough, kind of way.

I first saw the little containers of Talenti popping up in the store a year ago. And I made a mental note to get some. The small sizes are kind of perfect. You can totally, um, polish off an entire container by yourself, but since they’re on the personal side, maybe you won’t feel as guilty about it…?

It’s a line of reasoning I’m willing to help you with.

Talenti introduced a few new flavors that are ideal for celebrating the holiday season. Peppermint Bark. Old World Eggnog. Need I say more?

And along with their new flavors, they also sent their Toasted Almond, Sea Salt Caramel, Tahitian Vanilla Bean, and Double Dark Chocolate.

And so we got to tasting.

The biggest (and most frequent) comment I received back was how light it tasted. Like you almost weren’t even indulging (but, of course, you still were). The Sea Salt Caramel was reported as being “smooth and creamy, without the heavy fat-feel of some premium ice creams. Sweet, but not overly so (I like that… not a fan of too sweet), because the salt offsets some of the sweetness.” Reviewers loved that the gelato is made from all-natural ingredients and that it’s gluten-free. The Dark Chocolate was good, but tasted slightly more like milk chocolate, as opposed to dark.

The Toasted Almond, the Peppermint Bark, and the Old World Eggnog were definitely the crowd favorites of the group. Each person that tried the gelato independently loved how light it tasted. With these particular flavors, we loved how the flavoring was subtle, but very definitely there.

The Toasted Almond tasted divine with a little drizzle of honey over it.

The Talenti gelato has 30% less fat than traditional ice cream, so even though you’re indulging, you’re doing it in a slightly more healthy manner.

Which is totally exactly what we all need during the holiday season.

*This was NOT a sponsored post, although the kind folks at Talenti did send us the samples on the house. Go get yourself some. You won’t be disappointed.

Yep, I’d be quite all right with conducting a gelato taste test for friends and family! The Old World Eggnog has Meg all over it. Will have to look for these, especially since I’m all about the personal-sized desserts!Meg recently posted..Book review: ‘The Wedding Bees’ by Sarah-Kate Lynch

I tried their coffee chocolate chip it was really good.
the chips weren’t that big nor too minute.
u could taste them they were noticeable enough.
the coffee flavour was just right . it was not
too sweet. the texture was light n creamy.
I like icecream which isn’t too sweet n this one
hit the spot.

How many have I walked pass the Talenti Sorbetto and said,”nah,”is beyond me. Though I’m alergic to gluten, lactose intolerant, there just aren’t that many choices unless I go out of my way to the nearest “organic woo-hoo fancy vitamin supermarket.” Well anys, I happened upon this. I decided to give Talenti a try. I chose Roman Raspberry. Ooohhhh weeee….So good and creamyyyy. Ingredients are:raspberries, water, sugar, dextrose, lemons, carob gum. Will repurchase.

I tried the Tahitian Vanilla Bean, I didn’t like it don’t care for the taste! It’s not like any ice cream I’ve ever had. I don’t know about anyone else but it’s not for me and the price is to high for it not to be dreamy to anyone that buys it. If Talenti can change my mind I would be happy to purchase it again but right now I say No! I will never buy it again.

The Tahitian Vanilla is going to be significantly different than standard vanilla bean ice cream.

If you like the classic stuff I would reccomend going with something like sea-salt caramel, black cherry, banana-chocolate swirl, German chocolate cake or my favorite… caramel apple pie.

Caramel Apple Pie
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An abundance of real cinnamon sticks are used to make our signature cinnamon gelato. Pieces of apples and sweet flaky piecrust are blended into the cinnamon gelato. Finally a caramel swirl is added for a unique take on caramel apple pie.

The fact still remains that the caramel cookie crunch and the
Tahitian vanilla bean taste horrible. You can not change that by saying how much you like! If talenti would like to send me a sample
Of their other favors I would be more than happy to try
them and give feed back. But as for right I don’t
Like it at all.

You must be seriously insane if you think Caramel Cookie Crunch tastes horrible. That’s a pretty big word. The flavor is so smooth and velvety, with the perfect level of sweetness and crunch. I’m just baffled really. But I guess you can’t please everyone. And honestly, if you really think $4-5 is too much for a pint of gelato (that’s how much it costs at my local Publix), and might I say a wonderful one for such price, I’m sorry to break it to you but Talenti just isn’t for you. Please feel free to go back to your ordinary ice creams.

I just tasted my first store bought brand of “gelato” this evening which was Talenti in Chocolate Chip. I also had my first (of many) tastes of real, 100% authentic gelato at a gelateria in Venice, Italy this past summer… While Talenti is indeed very light, very flavorful, and very creamy… I regret to say that I would only pick Talenti up again to get the best ice cream on the market – not gelato. Gelato texture has zero icy-ness, is milkier, and has a much stretchier texture than Talenti has for itself. I would say Talenti is somewhere between ice cream and gelato, or perhaps is the lightest and most flavorful ice cream for your money. But no native of Italy would ever taste Talenti in a brand-less cup and believe it was real Gelato… Ever.

Talenti is bound together with guar gum. Without it, this light, high overrun dairy dessert would fall apart in the freezer and even faster as it thaws. It’s not high quality by any objective measure. Yes, they use sugar and not corn syrup. When did the bar for defining gelato and ice cream as quality get set so low?

Absolutely delicious gelato but I have one huge complaint. It is too hard to open the lid. It takes me forever–using all the kitchen tools I have, and acquiring a painful hand and arm along the way. Sometimes I buy a substitute product just because it is easier to to open. Please give some consideration to those of us with less strength and pain problems. Thanks for any attention given this problem.